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E – Content

First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to art of cookery
Cooking techniques
  1. Moist Methods of Cooking
  2. Frying, Special & Dry Methods of Cooking
Food and Kitchen safety
Kitchen organisation structure
  1. Kitchen organisation structure
Fuels used in kitchen
Kitchen equipments
  1. Kitchen Equipments
Food commodities
  1. Fats and Oil
Chapter Name Recorded Lecture Notes Reference Books
Introduction to F&B service
  1. Introduction to FnB
  2. Introduction to FnB sectors
Equipment- types and usage
F&B service personnel Attributes of F&B Service Personnel
Types of service
Billing methods and control methods
Chapter Name Recorded Lecture Notes Reference Books
Introduction to the Housekeeping department
Organizational framework of Housekeeping department
  1. Personality traits of Hk staff
  2. Role of HK personnel
  3. Organization framework
  4. Duties and responsibilities of HK staff
Cleaning Organisation- Cleaning equipments and cleaning agents
  1. Cleaning Equipment’s
  2. Cleaning frequency and Hygiene principles
  3. Cleaning Agents – Introduction
  4. Cleaning Agents – Selection, storage & distribution
Guest rooms
Introduction to Tourism, hospitality and hotel industry
Classification of hotels
Organizational framework of Front office department
  1. Organization Framework of Front office
Front office operations
  1. Meal Plans and Room Rates
Chapter Name Recorded Lecture Notes Reference Books
Introduction
Management thought: A journey since inception
Planning
Organizing
Leadership
Motivation
Communication
Coordination
Controlling
Chapter Name Recorded Lecture Notes Reference Books
General French
Bonjour
La nourriture
  1. La nourriture
Le Service
Chapter Name Recorded Lecture Notes Reference Books
Nature and process of Communication
  1. Nature & Process of Communication
Chapter1
Types of Communication
  1. Types of Communication Part 1
  2. Verbal Communication
Chapter2
Barriers to Effective Communication
Reading
Written communication skills
Oral Communication
Non-verbal Communication
First Year Sem - II
Chapter Name Recorded Lecture Notes Reference Books
Stock
  1. Composition, rules & types of stocks
  2. Stock recipes & related terms
Soup
  1. Soups
Sauces
Egg Cookery
Vegetable and fruit cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads Used
  2. Types of Sandwiches
  3. Storage, Precaution & Handling
Food contamination and control measures
Organic food
Kitchen stewarding
Chapter Name Recorded Lecture Notes Reference Books
Types of meals
Menu knowledge
Tobacco
Non alcoholic beverages
Special foods
Room service / In room dining service
Types of meals
Chapter Name Recorded Lecture Notes Reference Books
Coordination of housekeeping with other departments
Daily routine of the Housekeeping department
Cleaning routine of Guest rooms
Cleaning routine of Public area
Control desk
Introduction to Guest cycle
Reservation
Pre-arrival procedures
Guest arrival
Guest stay
Chapter Name Recorded Lecture Notes Reference Books
Revision des verbs
La nourriture et les boissons
Termes culinaires
Chapter Name Recorded Lecture Notes Reference Books
Listening skills
Oral Communication Skills
Reading
Writing
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Accounting
Double Entry System of Book – keeping
Journal and Ledger
Special Functions Book
Cash book
Trial Balance
Final accounts of Small Hotels and Restaurants
Chapter Name Recorded Lecture Notes Reference Books
Introduction to supply chain management
Logistics
Supply chain management
Distribution management
Recent issues in SCM
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Bakery & Confectionery
  1. Principles Of Baking
Characteristics & Functions of Ingredients used in Making of Bread, Cake and Flour Pastry
  1. Sugar
  2. Wheat
Yeast Dough’s (Fermented Goods)
Cake Making
  1. Cake Making
Flour Pastries
Cookies
  1. Cookies Session -I
  2. Cookies Session – II
Icing
  1. Icing
Chapter Name Recorded Lecture Notes Reference Books
Alcoholic beverages
Beer
Wines
  1. Introduction to Wines
Wine producing countries
  1. German wines
  2. New world wines(USA)
Aperitif
Bar
  1. Small Bar Equipments
Chapter Name Recorded Lecture Notes Reference Books
Housekeeping Supervision
  1. Checklist for inspection
  2. Dirty Dozen and Quick Six inspection
  3. Role of Housekeeping Supervisor
  4. Functions of Housekeeping Supervisor
Laundry Operations
Linen room
Contract cleaning
  1. Contract Cleaning services in Hotel
Checkout
Methods of payment
Front office accounting
Application of various Statistical data
Chapter Name Recorded Lecture Notes Reference Books
Business law
Industrial law
Food Legislations
The Sexual Harassment of Women at Workplace
Licenses and Permits
Chapter Name Recorded Lecture Notes Reference Books
Impression Management – Introduction to soft skills
  1. Introduction to Soft Skills
  2. 10 Essential Soft Skills
10 Essential Soft Skills
Personality profile
Personality Enrichment
Expectations of Recruiters
Professional Communication
Case studies
Stress Management
Time management
Transactional Analysis
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Hospitality Sales Chapter1
Organization of Sales Department Chapter2
Recruitment and training
Internal sales
Banquet and Meeting Room Sales
Hospitality Sales Process
Selling practices
Role of Technology in Hospitality Sales
Chapter Name Recorded Lecture Notes Reference Books
Computer Fundamentals Chapter1
Windows
DOS – (Disk Operating System)
MS- Word
MS -Excel
MS – PowerPoint
Internet/ Email
E commerce and ERP
Cloud computing & Social Media
Second Year Sem - IV
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Introduction to Quantity food production
Volume forecasting
Yield Management
Introduction to Equipment used in Quantity Food Production
Menu planning
  1. Menu Planning
Purchasing and Indenting for Quantity Kitchen
Indian regional cooking
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Spirit
Spirits
Liqueurs
Cocktails
Banquets
  1. Intro to Banquets
Buffets
  1. Types of Buffets
Chapter Name Recorded Lecture Notes Reference Books
Safety and First aid
Pest control
Complaint Handling in Housekeeping department
Interior designing
Refurbishing & Redecoration
Night auditing
Sales Techniques for Front Office Department
Avenues for Sales Promotion
Room tarriff
Chapter Name Recorded Lecture Notes Reference Books
Events & MICE
  1. Events and MICE
Planning an event
Organising an event
Legal compliance
  1. Legal Compliance
Planning venues
Meeting Planners
  1. Meeting Planners
Dealing with vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Basic Requirements of ISO 22000 & FSSAI
Management’s Role in Implementation of FSMS
Planning and Developing for Safe Products
Hazard Analysis
Planning and Developing for Safe Products
Improvement of the Food Safety Management system
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM
Relationship Marketing
Service quality
Customer loyalty and satisfaction
Customer relationship and feedback
CRM system
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
Restaurant and Bar Facility Designing
Kitchen Layout & Design
Designing of Front Office Department
Designing of Housekeeping department
Ancillary areas
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
European / Continental cuisine
Nouvelle cuisine
Appetizers (Hot & Cold)
  1. Types of cold appetizers
  2. Types of hot appetizers
Meat Cookery
Fish Mongery
Balanced Diet
Convenience Foods
  1. Convenience food part -I
Kitchen Layout & Design
Chapter Name Recorded Lecture Notes Reference Books
Gueridon
  1. Intro to Gueridon Service
  2. Preparing a Crepe Suzette
Function Catering
    1. Banquets
Transport Catering Operations
F&B operations in Facility management – Scope in facility management
Personal Management in F&B service
An overall view of Food & Beverage control
Budgetary Control
Chapter Name Recorded Lecture Notes Reference Books
Revision of semester I-V
Purchasing and Store
Textiles
Uniforms
Bed and Bedding
Flower Arrangements
Green Housekeeping
Budgets
Horticulture
Chapter Name Recorded Lecture Notes Reference Books
Pioneers of The Hotel Industry
Social Skills Required for Front Office
Concierge
Planning of a Lobby & Front Desk
Designing of Brochures & Tariff cards
Property Management Systems in Front office
Legal Concerns in Front Office
Chapter Name Recorded Lecture Notes Reference Books
Overview of Networking Concepts
Information Security Concepts
Security Threats and Vulnerabilities
Cryptography / Encryption
Security Management Practices
Security Laws and Standards
Access Control and Intrusion Detection
Server Management and Firewalls
Security for VPN and Next Generation Technologies
Security Architectures and Models
System Security
OS Security
Wireless Networks and Security
Chapter Name Recorded Lecture Notes Reference Books
Introduction to HRM
  1. Introduction and History of HRM
Human Resource Planning in Hospitality
Human Resource Development
Performance Management and Appraisal
Performance and Job Evaluation
Compensation Administration
Incentive and Benefits
Grievances & Discipline
Labour – Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to services
Services Marketing Mix – 7 Ps
Customer satisfaction
Service Quality
Managing Demand and Capacity
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Event management
Planning an Event
Organizing the Event
During the event
Licenses required in Events
  1. Legal Compliance
Planning Venues
Marketing the Event
Dealing with Vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to MIS
Hotel Information System
Computer Based Reservation System
Rooms Management Applications
Guest Accounting Module
Property Management System Interfaces
Point of Sale Systems (POS)
Selecting and Implementing Computer Systems
Chapter Name Recorded Lecture Notes Reference Books
Introduction &Basic Concepts of NSS
NSS Programmes and Activities
Community Mobilization
Volunteerism and Shramdan
Final Year Sem - VII
Chapter Name Recorded Lecture Notes Reference Books
International cuisine
Larder/ Garde manger
  1. Functions, Duties & Responsisbilities, Terms
Charcutiere
Cold preparations
Desserts
  1. Frozen desserts
Chocolate making
Food Additives
Chapter Name Recorded Lecture Notes Reference Books
Principles of Restaurant Planning with Operations
  1. Source of finance for F & B service outlets
Principles of Bar Planning with Operations
Principles of Menu Merchandising
Principles and Practices of Food Controlling
Principles and Practices of Beverage Controlling
Revenue Control Systems in F&B service
Latest trends in Wine Service
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
Floor Coverings and Finishes
Windows and window Treatments
Soft Furnishings and Accessories
Guestroom Furniture
Wall Coverings
Ergonomics
Chapter Name Recorded Lecture Notes Reference Books
Planning for Front Office Operations
Staffing of the Front Office
Budgeting for Front Office
Control Systems at Front Office
Revenue management
  1. Revenue Management I
  2. Revenue Management II
Yield Management
Forecasting
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Chapter1
ISO 22000 – Food Safety Management System (FSMS) Chapter2
Basic Requirements of ISO 22000 Chapter3
Management’s Role in Implementation of FSMS Chapter4
Planning and Developing for Safe Products Chapter5
Hazard Analysis Chapter6
Developing the HACCP Plan Chapter7
Control of Non-Conformity Chapter8
Validation, Verification and Improvement of the Food Safety Management System Chapter9
Chapter Name Recorded Lecture Notes Reference Books
Quality Chapter1
Core Concepts of TQM Chapter2
Quality Gurus and their Vision
Core values of Japanese Management
Quality Certifications and Audits
Employee Satisfaction
Culture at work
Problem Solving Tools
Kaizen
Customer Satisfaction
Quality Costs
Communication and its importance in TQM
Chapter Name Recorded Lecture Notes Reference Books
MICE
  1. Events & MICE
Infrastructure for MICE
  1. Infrastructure for MICE
Conventions and Conferences
  1. Conventions & Conferences
Meeting Planners
  1. Meeting Planners
Trade Fair and Exhibitions
  1. Trade Fair & Exhibitions
Incentive Travel
  1. Incentive Travel
Budgeting of MICE
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM
Relationship Marketing
Service Quality
Customer Loyalty and Satisfaction
Customer Retention and Feedback
CRM System
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning Chapter1
Restaurant and Bar Facility Designing Chapter2
Kitchen layout and Design
Designing of Front Office Department
Designing of House- keeping Department
Ancillary Areas
Chapter Name Recorded Lecture Notes Reference Books
Introduction to the concept of Small Business Management
Evaluating New Business Opportunities
Legal Aspects for small business
Manage a small team
Market the small business
Small Business Finances
Technology for Small business
Sickness in Small Business Enterprise
Preparing Business Plan
Chapter Name Recorded Lecture Notes Reference Books
Maintenance and Replacement Policy
Refrigeration
Air Conditioning
Fuels
Electricity
Water Systems
Energy and its Conservation
Safety and Security in Hotel
Final Year Sem - VIII
Chapter Name Recorded Lecture Notes Reference Books
Revision
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Menu Engineering
Product Research and Development
  1. Plate Presentation Techniques

Revision

Chapter Name Recorded Lecture Notes Reference Books
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Menu Engineering
Product Research and Development
Revision

Chapter Name Recorded Lecture Notes Reference Books
Facilities Planning
Managing Housekeeping Personnel
New Property Operations
Changing Trends in House Keeping
House keeping in organisations other than Hotels
Use of Computer Technology in House Keeping
Audits in House keeping Department
Internal Environment
Chapter Name Recorded Lecture Notes Reference Books
Hotel image Building through Franchising
New concept in Hotels
Loyalty Program
Front Desk as The Hub of the Hotel
Security and Safety Systems
Guest managment
Latest trends at Front Desk Department
Chapter Name Recorded Lecture Notes Reference Books
Introduction to organizational behaviour
Perception, Personality and Learning
Values Attitude and Emotions
Group Dynamics and Team building
Stress and Conflict management
Power and Politics
Organizational Culture
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Managerial Economics
Demand Analysis
Supply Function
Cost Analysis
Production Analysis
Market Structure
+ BHMCT
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to art of cookery
Cooking techniques
  1. Moist Methods of Cooking
  2. Frying, Special & Dry Methods of Cooking
Food and Kitchen safety
Kitchen organisation structure
  1. Kitchen organisation structure
Fuels used in kitchen
Kitchen equipments
  1. Kitchen Equipments
Food commodities
  1. Fats and Oil
Chapter Name Recorded Lecture Notes Reference Books
Introduction to F&B service
  1. Introduction to FnB
  2. Introduction to FnB sectors
Equipment- types and usage
F&B service personnel Attributes of F&B Service Personnel
Types of service
Billing methods and control methods
Chapter Name Recorded Lecture Notes Reference Books
Introduction to the Housekeeping department
Organizational framework of Housekeeping department
  1. Personality traits of Hk staff
  2. Role of HK personnel
  3. Organization framework
  4. Duties and responsibilities of HK staff
Cleaning Organisation- Cleaning equipments and cleaning agents
  1. Cleaning Equipment’s
  2. Cleaning frequency and Hygiene principles
  3. Cleaning Agents – Introduction
  4. Cleaning Agents – Selection, storage & distribution
Guest rooms
Introduction to Tourism, hospitality and hotel industry
Classification of hotels
Organizational framework of Front office department
  1. Organization Framework of Front office
Front office operations
  1. Meal Plans and Room Rates
Chapter Name Recorded Lecture Notes Reference Books
Introduction
Management thought: A journey since inception
Planning
Organizing
Leadership
Motivation
Communication
Coordination
Controlling
Chapter Name Recorded Lecture Notes Reference Books
General French
Bonjour
La nourriture
  1. La nourriture
Le Service
Chapter Name Recorded Lecture Notes Reference Books
Nature and process of Communication
  1. Nature & Process of Communication
Chapter1
Types of Communication
  1. Types of Communication Part 1
  2. Verbal Communication
Chapter2
Barriers to Effective Communication
Reading
Written communication skills
Oral Communication
Non-verbal Communication
First Year Sem - II
Chapter Name Recorded Lecture Notes Reference Books
Stock
  1. Composition, rules & types of stocks
  2. Stock recipes & related terms
Soup
  1. Soups
Sauces
Egg Cookery
Vegetable and fruit cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads Used
  2. Types of Sandwiches
  3. Storage, Precaution & Handling
Food contamination and control measures
Organic food
Kitchen stewarding
Chapter Name Recorded Lecture Notes Reference Books
Types of meals
Menu knowledge
Tobacco
Non alcoholic beverages
Special foods
Room service / In room dining service
Types of meals
Chapter Name Recorded Lecture Notes Reference Books
Coordination of housekeeping with other departments
Daily routine of the Housekeeping department
Cleaning routine of Guest rooms
Cleaning routine of Public area
Control desk
Introduction to Guest cycle
Reservation
Pre-arrival procedures
Guest arrival
Guest stay
Chapter Name Recorded Lecture Notes Reference Books
Revision des verbs
La nourriture et les boissons
Termes culinaires
Chapter Name Recorded Lecture Notes Reference Books
Listening skills
Oral Communication Skills
Reading
Writing
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Accounting
Double Entry System of Book – keeping
Journal and Ledger
Special Functions Book
Cash book
Trial Balance
Final accounts of Small Hotels and Restaurants
Chapter Name Recorded Lecture Notes Reference Books
Introduction to supply chain management
Logistics
Supply chain management
Distribution management
Recent issues in SCM
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Bakery & Confectionery
  1. Principles Of Baking
Characteristics & Functions of Ingredients used in Making of Bread, Cake and Flour Pastry
  1. Sugar
  2. Wheat
Yeast Dough’s (Fermented Goods)
Cake Making
  1. Cake Making
Flour Pastries
Cookies
  1. Cookies Session -I
  2. Cookies Session – II
Icing
  1. Icing
Chapter Name Recorded Lecture Notes Reference Books
Alcoholic beverages
Beer
Wines
  1. Introduction to Wines
Wine producing countries
  1. German wines
  2. New world wines(USA)
Aperitif
Bar
  1. Small Bar Equipments
Chapter Name Recorded Lecture Notes Reference Books
Housekeeping Supervision
  1. Checklist for inspection
  2. Dirty Dozen and Quick Six inspection
  3. Role of Housekeeping Supervisor
  4. Functions of Housekeeping Supervisor
Laundry Operations
Linen room
Contract cleaning
  1. Contract Cleaning services in Hotel
Checkout
Methods of payment
Front office accounting
Application of various Statistical data
Chapter Name Recorded Lecture Notes Reference Books
Business law
Industrial law
Food Legislations
The Sexual Harassment of Women at Workplace
Licenses and Permits
Chapter Name Recorded Lecture Notes Reference Books
Impression Management – Introduction to soft skills
  1. Introduction to Soft Skills
  2. 10 Essential Soft Skills
10 Essential Soft Skills
Personality profile
Personality Enrichment
Expectations of Recruiters
Professional Communication
Case studies
Stress Management
Time management
Transactional Analysis
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Hospitality Sales Chapter1
Organization of Sales Department Chapter2
Recruitment and training
Internal sales
Banquet and Meeting Room Sales
Hospitality Sales Process
Selling practices
Role of Technology in Hospitality Sales
Chapter Name Recorded Lecture Notes Reference Books
Computer Fundamentals Chapter1
Windows
DOS – (Disk Operating System)
MS- Word
MS -Excel
MS – PowerPoint
Internet/ Email
E commerce and ERP
Cloud computing & Social Media
Second Year Sem - IV
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Introduction to Quantity food production
Volume forecasting
Yield Management
Introduction to Equipment used in Quantity Food Production
Menu planning
  1. Menu Planning
Purchasing and Indenting for Quantity Kitchen
Indian regional cooking
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Spirit
Spirits
Liqueurs
Cocktails
Banquets
  1. Intro to Banquets
Buffets
  1. Types of Buffets
Chapter Name Recorded Lecture Notes Reference Books
Safety and First aid
Pest control
Complaint Handling in Housekeeping department
Interior designing
Refurbishing & Redecoration
Night auditing
Sales Techniques for Front Office Department
Avenues for Sales Promotion
Room tarriff
Chapter Name Recorded Lecture Notes Reference Books
Events & MICE
  1. Events and MICE
Planning an event
Organising an event
Legal compliance
  1. Legal Compliance
Planning venues
Meeting Planners
  1. Meeting Planners
Dealing with vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Basic Requirements of ISO 22000 & FSSAI
Management’s Role in Implementation of FSMS
Planning and Developing for Safe Products
Hazard Analysis
Planning and Developing for Safe Products
Improvement of the Food Safety Management system
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM
Relationship Marketing
Service quality
Customer loyalty and satisfaction
Customer relationship and feedback
CRM system
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
Restaurant and Bar Facility Designing
Kitchen Layout & Design
Designing of Front Office Department
Designing of Housekeeping department
Ancillary areas
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
European / Continental cuisine
Nouvelle cuisine
Appetizers (Hot & Cold)
  1. Types of cold appetizers
  2. Types of hot appetizers
Meat Cookery
Fish Mongery
Balanced Diet
Convenience Foods
  1. Convenience food part -I
Kitchen Layout & Design
Chapter Name Recorded Lecture Notes Reference Books
Gueridon
  1. Intro to Gueridon Service
  2. Preparing a Crepe Suzette
Function Catering
    1. Banquets
Transport Catering Operations
F&B operations in Facility management – Scope in facility management
Personal Management in F&B service
An overall view of Food & Beverage control
Budgetary Control
Chapter Name Recorded Lecture Notes Reference Books
Revision of semester I-V
Purchasing and Store
Textiles
Uniforms
Bed and Bedding
Flower Arrangements
Green Housekeeping
Budgets
Horticulture
Chapter Name Recorded Lecture Notes Reference Books
Pioneers of The Hotel Industry
Social Skills Required for Front Office
Concierge
Planning of a Lobby & Front Desk
Designing of Brochures & Tariff cards
Property Management Systems in Front office
Legal Concerns in Front Office
Chapter Name Recorded Lecture Notes Reference Books
Overview of Networking Concepts
Information Security Concepts
Security Threats and Vulnerabilities
Cryptography / Encryption
Security Management Practices
Security Laws and Standards
Access Control and Intrusion Detection
Server Management and Firewalls
Security for VPN and Next Generation Technologies
Security Architectures and Models
System Security
OS Security
Wireless Networks and Security
Chapter Name Recorded Lecture Notes Reference Books
Introduction to HRM
  1. Introduction and History of HRM
Human Resource Planning in Hospitality
Human Resource Development
Performance Management and Appraisal
Performance and Job Evaluation
Compensation Administration
Incentive and Benefits
Grievances & Discipline
Labour – Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to services
Services Marketing Mix – 7 Ps
Customer satisfaction
Service Quality
Managing Demand and Capacity
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Event management
Planning an Event
Organizing the Event
During the event
Licenses required in Events
  1. Legal Compliance
Planning Venues
Marketing the Event
Dealing with Vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to MIS
Hotel Information System
Computer Based Reservation System
Rooms Management Applications
Guest Accounting Module
Property Management System Interfaces
Point of Sale Systems (POS)
Selecting and Implementing Computer Systems
Chapter Name Recorded Lecture Notes Reference Books
Introduction &Basic Concepts of NSS
NSS Programmes and Activities
Community Mobilization
Volunteerism and Shramdan
Final Year Sem - VII
Chapter Name Recorded Lecture Notes Reference Books
International cuisine
Larder/ Garde manger
  1. Functions, Duties & Responsisbilities, Terms
Charcutiere
Cold preparations
Desserts
  1. Frozen desserts
Chocolate making
Food Additives
Chapter Name Recorded Lecture Notes Reference Books
Principles of Restaurant Planning with Operations
  1. Source of finance for F & B service outlets
Principles of Bar Planning with Operations
Principles of Menu Merchandising
Principles and Practices of Food Controlling
Principles and Practices of Beverage Controlling
Revenue Control Systems in F&B service
Latest trends in Wine Service
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
Floor Coverings and Finishes
Windows and window Treatments
Soft Furnishings and Accessories
Guestroom Furniture
Wall Coverings
Ergonomics
Chapter Name Recorded Lecture Notes Reference Books
Planning for Front Office Operations
Staffing of the Front Office
Budgeting for Front Office
Control Systems at Front Office
Revenue management
  1. Revenue Management I
  2. Revenue Management II
Yield Management
Forecasting
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Chapter1
ISO 22000 – Food Safety Management System (FSMS) Chapter2
Basic Requirements of ISO 22000 Chapter3
Management’s Role in Implementation of FSMS Chapter4
Planning and Developing for Safe Products Chapter5
Hazard Analysis Chapter6
Developing the HACCP Plan Chapter7
Control of Non-Conformity Chapter8
Validation, Verification and Improvement of the Food Safety Management System Chapter9
Chapter Name Recorded Lecture Notes Reference Books
Quality Chapter1
Core Concepts of TQM Chapter2
Quality Gurus and their Vision
Core values of Japanese Management
Quality Certifications and Audits
Employee Satisfaction
Culture at work
Problem Solving Tools
Kaizen
Customer Satisfaction
Quality Costs
Communication and its importance in TQM
Chapter Name Recorded Lecture Notes Reference Books
MICE
  1. Events & MICE
Infrastructure for MICE
  1. Infrastructure for MICE
Conventions and Conferences
  1. Conventions & Conferences
Meeting Planners
  1. Meeting Planners
Trade Fair and Exhibitions
  1. Trade Fair & Exhibitions
Incentive Travel
  1. Incentive Travel
Budgeting of MICE
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM
Relationship Marketing
Service Quality
Customer Loyalty and Satisfaction
Customer Retention and Feedback
CRM System
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning Chapter1
Restaurant and Bar Facility Designing Chapter2
Kitchen layout and Design
Designing of Front Office Department
Designing of House- keeping Department
Ancillary Areas
Chapter Name Recorded Lecture Notes Reference Books
Introduction to the concept of Small Business Management
Evaluating New Business Opportunities
Legal Aspects for small business
Manage a small team
Market the small business
Small Business Finances
Technology for Small business
Sickness in Small Business Enterprise
Preparing Business Plan
Chapter Name Recorded Lecture Notes Reference Books
Maintenance and Replacement Policy
Refrigeration
Air Conditioning
Fuels
Electricity
Water Systems
Energy and its Conservation
Safety and Security in Hotel
Final Year Sem - VIII
Chapter Name Recorded Lecture Notes Reference Books
Revision
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Menu Engineering
Product Research and Development
  1. Plate Presentation Techniques

Revision

Chapter Name Recorded Lecture Notes Reference Books
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Menu Engineering
Product Research and Development
Revision

Chapter Name Recorded Lecture Notes Reference Books
Facilities Planning
Managing Housekeeping Personnel
New Property Operations
Changing Trends in House Keeping
House keeping in organisations other than Hotels
Use of Computer Technology in House Keeping
Audits in House keeping Department
Internal Environment
Chapter Name Recorded Lecture Notes Reference Books
Hotel image Building through Franchising
New concept in Hotels
Loyalty Program
Front Desk as The Hub of the Hotel
Security and Safety Systems
Guest managment
Latest trends at Front Desk Department
Chapter Name Recorded Lecture Notes Reference Books
Introduction to organizational behaviour
Perception, Personality and Learning
Values Attitude and Emotions
Group Dynamics and Team building
Stress and Conflict management
Power and Politics
Organizational Culture
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Managerial Economics
Demand Analysis
Supply Function
Cost Analysis
Production Analysis
Market Structure
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to cookery
Safety practices &procedures
Methods of Cooking
  1. Moist Methods of Cooking
  2. Frying, Special & Dry Methods of Cooking
Equipment and fuel used in kitchen
Kitchen organization structure
Introduction to food commodities
Convenience foods
  1. Convenience foods part -I
Basic Indian gravies &masalas
Chapter Name Recorded Lecture Notes Reference Books
Food & Beverage Service Industry
  1. Introduction to F & B areas in Hotel
Chapter1
Food & Beverage Service Equipments – Types and Usage
  1. Introduction to Tableware
Chapter2
Food & Beverage Service Personnel
  1. Attributes of F&B Service Personnel
Types of Food & Beverage Service
Types of Meals
  1. Types of meals
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Hospitality Industry
Front Office Department
  1. OrganizationFramework of Frront office
Room Types &Tariffs
  1. Types of Rooms
Role of Front Office
  1. Mail Handling
  2. Left Luggage Procedure
  3. Guest Room Change & Wake-up call
  4. GS(Message Handling)
  5. GS(Safety Deposit Locker)
  6. GS(Guest Paging)
Reservations
  1. Modes and Source of Reservation
  2. Types of reservation
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Generic Skill
Self-Management and Development
Team Management
Task Management
Problem Solving
First Year Sem II
Chapter Name Recorded Lecture Notes Reference Books
Stock
Soup
Sauces
Egg Cookery
Vegetable and fruit cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads used
  2. Types of sandwich
  3. Handling & Precaution
Appetizers
  1. Types of cold appetizers
  2. hot appetizers
Introduction to Bakery & Confectionery
Chapter Name Recorded Lecture Notes Reference Books
Control Methods
Menu knowledge
Beverages
Beers
Tobacco
Chapter Name Recorded Lecture Notes Reference Books
Cleaning Routine of Housekeeping Department
Cleaning routine of Guest Rooms
Cleaning Routine of public areas
Key Control
Control Desk
Housekeeping Supervision
Lost and Found Procedure
Chapter Name Recorded Lecture Notes Reference Books
Pre-Arrival Procedures
Guest Arrival
Guest Stay
Guest Departure
Methods of Payment
Chapter Name Recorded Lecture Notes Reference Books
General French
Grammer
Food & Beverage Service
Food Production
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting
Menu Planning
  1. Menu Planning Principles and Techniques
Introduction to fish Cookery
Larder / Garde Manger
  1. Larder- I
Indian Regional cooking
Yeast dough (fermented goods)
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Basic Fundamentals of Wine
  1. Introduction to Wines
Wines of the World
  1. German wines
Aperitifs
Liqueurs
Spirits
Cocktails
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning
Pest Control
Safety & Security Processes
Environment practices in Housekeeping
Linen & Uniform room
Laundry Operations
Flower Arrangement
Section II
Front Office Accounting
Calculation of various Statistical data using formulae
Reports
Guest Relations
Situation Handling
Chapter Name Recorded Lecture Notes Reference Books
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
Chapter1

Chapter1A

Types of Communication
  1. Types of Communication Part 1
  2. Verbal Communication
Chapter2
Barriers of effective communication
Listening skills
Oral Communication
Body Language
Written communication skills
Trending Hospitality Communication
Third Year Sem V
Chapter Name Recorded Lecture Notes Reference Books
Meat Cookery
Fish Mongery
Convenience Foods
Appetizers (Hot & Cold)
  1. Types of cold appetizers
  2. Types of hot appetizers
Salads & Salad Dressings
  1. Salads & Salad Dressings
Sandwiches
  1. Parts & Breads Used
  2. Types of Sandwiches
  3. Storage, Precaution & Handling
Chapter6 The Larder Chef – M.J. Leto & W.H. K.Bode
Chocolate
Food Additives
Chapter Name Recorded Lecture Notes Reference Books
Bar & Beverage Management
Event Management
  1. Event Management
Banquets
  1. Intro to banquets
Gueridon Service
  1. Introduction to Gueridon Service
  2. Preparing a Crepe Suzette
Food & Beverage Cost Controls
Sanitation and Health Issues
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
Refurbishing & Redecoration
Gardening & Horticultural
Budget & Budgetary Control
Purchasing System
Night Audit
Hospitality skills required for Front office
Conceirge
Forecasting Room Availability
Chapter Name Recorded Lecture Notes Reference Books
Room sales accounting
Control in hotel and catering industries
Introduction to basic cost concepts
Elements of cost and cost sheet
Methods of costing
Concepts related to financial management
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Marketing
  1. Definition & 7P’s of Marketing
Analysis of Current business environment
  1. Macro Marketing Environment
  2. Micro Marketing Environment
Consumer Behaviour
Market Segmentation
Product
Pricing
Distribution
Promotion
Chapter Name Recorded Lecture Notes Reference Books
Business Law
Industrial Law
Food Legislations
The Sexual Harassment of Women at Workplace
Licenses and Permits
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
International Cuisine
Desserts
  1. Frozen desserts
Charcutiere
Kitchen Layout & Design
  1. Kitchen layout and design
Kitchen Administration
Menu Engineering
Product Research & Development
  1. Plate Presentation Techniques
Chapter Name Recorded Lecture Notes Reference Books
Restaurant planning & Operations
  1. Sources of finance for F & B service outlets
Colour
Lighting
Budgeting
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Colour
Lighting
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
  1. Events & MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Introduction to TQM
Theory by Quality Guru to TQM
Introduction to Quality Standards
Problem solving Tools & techniques
Role of People in TQM
Customer Satisfaction and Quality
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Human Resource Management
  1. Introduction and History of HRM
Human Resource Planning
Human Resource Development
Wage and Salary Administration
Conflict Management
Labour and Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to entrepreneurship
The entrepreneurial process
Women entrepreneurs
Identifying the opportunity
Market survey & resource mobilization
Finance & accounting
Corporate social responsibility
Study of entrepreneurs biographies
+ BSc HS
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to cookery
Safety practices &procedures
Methods of Cooking
  1. Moist Methods of Cooking
  2. Frying, Special & Dry Methods of Cooking
Equipment and fuel used in kitchen
Kitchen organization structure
Introduction to food commodities
Convenience foods
  1. Convenience foods part -I
Basic Indian gravies &masalas
Chapter Name Recorded Lecture Notes Reference Books
Food & Beverage Service Industry
  1. Introduction to F & B areas in Hotel
Chapter1
Food & Beverage Service Equipments – Types and Usage
  1. Introduction to Tableware
Chapter2
Food & Beverage Service Personnel
  1. Attributes of F&B Service Personnel
Types of Food & Beverage Service
Types of Meals
  1. Types of meals
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Hospitality Industry
Front Office Department
  1. OrganizationFramework of Frront office
Room Types &Tariffs
  1. Types of Rooms
Role of Front Office
  1. Mail Handling
  2. Left Luggage Procedure
  3. Guest Room Change & Wake-up call
  4. GS(Message Handling)
  5. GS(Safety Deposit Locker)
  6. GS(Guest Paging)
Reservations
  1. Modes and Source of Reservation
  2. Types of reservation
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Generic Skill
Self-Management and Development
Team Management
Task Management
Problem Solving
First Year Sem II
Chapter Name Recorded Lecture Notes Reference Books
Stock
Soup
Sauces
Egg Cookery
Vegetable and fruit cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads used
  2. Types of sandwich
  3. Handling & Precaution
Appetizers
  1. Types of cold appetizers
  2. hot appetizers
Introduction to Bakery & Confectionery
Chapter Name Recorded Lecture Notes Reference Books
Control Methods
Menu knowledge
Beverages
Beers
Tobacco
Chapter Name Recorded Lecture Notes Reference Books
Cleaning Routine of Housekeeping Department
Cleaning routine of Guest Rooms
Cleaning Routine of public areas
Key Control
Control Desk
Housekeeping Supervision
Lost and Found Procedure
Chapter Name Recorded Lecture Notes Reference Books
Pre-Arrival Procedures
Guest Arrival
Guest Stay
Guest Departure
Methods of Payment
Chapter Name Recorded Lecture Notes Reference Books
General French
Grammer
Food & Beverage Service
Food Production
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting
Menu Planning
  1. Menu Planning Principles and Techniques
Introduction to fish Cookery
Larder / Garde Manger
  1. Larder- I
Indian Regional cooking
Yeast dough (fermented goods)
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Basic Fundamentals of Wine
  1. Introduction to Wines
Wines of the World
  1. German wines
Aperitifs
Liqueurs
Spirits
Cocktails
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning
Pest Control
Safety & Security Processes
Environment practices in Housekeeping
Linen & Uniform room
Laundry Operations
Flower Arrangement
Section II
Front Office Accounting
Calculation of various Statistical data using formulae
Reports
Guest Relations
Situation Handling
Chapter Name Recorded Lecture Notes Reference Books
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
Chapter1

Chapter1A

Types of Communication
  1. Types of Communication Part 1
  2. Verbal Communication
Chapter2
Barriers of effective communication
Listening skills
Oral Communication
Body Language
Written communication skills
Trending Hospitality Communication
Third Year Sem V
Chapter Name Recorded Lecture Notes Reference Books
Meat Cookery
Fish Mongery
Convenience Foods
Appetizers (Hot & Cold)
  1. Types of cold appetizers
  2. Types of hot appetizers
Salads & Salad Dressings
  1. Salads & Salad Dressings
Sandwiches
  1. Parts & Breads Used
  2. Types of Sandwiches
  3. Storage, Precaution & Handling
Chapter6 The Larder Chef – M.J. Leto & W.H. K.Bode
Chocolate
Food Additives
Chapter Name Recorded Lecture Notes Reference Books
Bar & Beverage Management
Event Management
  1. Event Management
Banquets
  1. Intro to banquets
Gueridon Service
  1. Introduction to Gueridon Service
  2. Preparing a Crepe Suzette
Food & Beverage Cost Controls
Sanitation and Health Issues
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
Refurbishing & Redecoration
Gardening & Horticultural
Budget & Budgetary Control
Purchasing System
Night Audit
Hospitality skills required for Front office
Conceirge
Forecasting Room Availability
Chapter Name Recorded Lecture Notes Reference Books
Room sales accounting
Control in hotel and catering industries
Introduction to basic cost concepts
Elements of cost and cost sheet
Methods of costing
Concepts related to financial management
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Marketing
  1. Definition & 7P’s of Marketing
Analysis of Current business environment
  1. Macro Marketing Environment
  2. Micro Marketing Environment
Consumer Behaviour
Market Segmentation
Product
Pricing
Distribution
Promotion
Chapter Name Recorded Lecture Notes Reference Books
Business Law
Industrial Law
Food Legislations
The Sexual Harassment of Women at Workplace
Licenses and Permits
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
International Cuisine
Desserts
  1. Frozen desserts
Charcutiere
Kitchen Layout & Design
  1. Kitchen layout and design
Kitchen Administration
Menu Engineering
Product Research & Development
  1. Plate Presentation Techniques
Chapter Name Recorded Lecture Notes Reference Books
Restaurant planning & Operations
  1. Sources of finance for F & B service outlets
Colour
Lighting
Budgeting
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Colour
Lighting
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
  1. Events & MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Introduction to TQM
Theory by Quality Guru to TQM
Introduction to Quality Standards
Problem solving Tools & techniques
Role of People in TQM
Customer Satisfaction and Quality
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Human Resource Management
  1. Introduction and History of HRM
Human Resource Planning
Human Resource Development
Wage and Salary Administration
Conflict Management
Labour and Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to entrepreneurship
The entrepreneurial process
Women entrepreneurs
Identifying the opportunity
Market survey & resource mobilization
Finance & accounting
Corporate social responsibility
Study of entrepreneurs biographies